Tuesdays with Dorie BWD: Free-Style Mushroom, Herb and Ricotta Tart

December 26, 2023 at 4:02 pm | Posted in BWD, groups, other savory, savory things, tuesdays with dorie | 2 Comments
Tags: baking, savory, tarts

Having “free-style” in the name of this Free-Style Mushroom, Herb and Ricotta Tart, to me, implies a certain ease… something that can just be tossed together on a whim. Turns out “free-style” is more about the amorphous shape of the crust and the casual-looking fashion with which it is topped than it is about throwing together a tart from this or that in like five minutes. The base of this tart, which is called a Raggedy-Edged Almond-Herb Crust is actually a large format cracker that can be whatever shape it rolls out to be. Bake the crust and you can turn off the oven. After it cools, it’s topped with made in advance components: an herby ricotta spread, sautéed mushrooms with more herbs and a poof of seasoned micro greens. The crust has the delicate, buttery crumb of a shortbread, and, although it cut nicely for me with a sharp knife, I had to turn my “slice” into smaller pieces to eat as snacky finger food…it didn’t seem like a fork was right utensil for the job. All of these things were delicious and flavorful, so I enjoyed this, although I’d also be totally happy to free-style the ricotta and mushrooms on just a thick slice of toasted sourdough.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it twice a month. Don’t forget to check out the rest of the TWD Blogroll!

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haha….I agree…not really a throw together quickly type recipe!

Comment by isthisakeeper— January 1, 2024 #

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Looks like a beautiful tart. My family doesn’t like mushrooms so I haven’t made it. Might try it as an appetizer for a party. Happy New Year!

Comment by Diane Zwang— January 2, 2024 #

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a whisk and a spoon